Warm, sweet, and bursting with juicy blueberries, this overnight French toast casserole is my go-to dish for lazy weekend mornings, festive holiday brunches, or anytime I need to feed a hungry crowd with minimal morning effort. Soft and custardy on the inside, golden and lightly crisped on top, it’s a cozy, fruit-packed bake that always satisfies.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 loaf (14-16 oz) French bread, cut into 1-inch cubes
1 ½ cups fresh or frozen blueberries
8 large eggs
2 ½ cups milk
⅓ cup maple syrup or honey
1 tsp pure vanilla extract
½ tsp ground cinnamon
¼ tsp salt
Topping:
½ cup all-purpose flour
½ cup brown sugar
1 tsp ground cinnamon
¼ cup cold butter, cut into small cubes
Directions
I start by greasing a 9×13-inch baking dish.
Then I layer half the bread cubes in the dish, scatter on half the blueberries, and repeat with the remaining bread and berries.
In a bowl, I whisk together eggs, milk, maple syrup (or honey), vanilla, cinnamon, and salt.
I pour the mixture evenly over the bread and blueberries, pressing down gently to help the bread absorb the custard.
I cover the dish with foil and refrigerate it overnight (or at least 4 hours).
For the crumb topping, I mix flour, brown sugar, and cinnamon, then cut in the butter until crumbly. I keep this in the fridge.
When I’m ready to bake, I preheat the oven to 350°F (175°C), remove the casserole from the fridge, and sprinkle on the topping.
I bake it uncovered for 45–50 minutes, until golden and set in the center.
After resting for 10 minutes, I serve it warm, often with a drizzle of extra maple syrup.
Servings and timing
Servings: 8
Prep Time: 15 minutes
Chill Time: 8 hours
Bake Time: 50 minutes
Total Time: 9 hours 5 minutes
Calories per serving: 310 kcal
Variations
I sometimes swap the blueberries for raspberries or sliced strawberries for a different fruit flavor.
For extra decadence, I add cream cheese cubes between the bread layers.
A sprinkle of chopped pecans or almonds over the topping gives a delightful crunch.
I’ve also tried using brioche or challah instead of French bread for a richer base.
Ftorage/Reheating
Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I simply microwave individual portions for 30–60 seconds, or warm them in the oven at 325°F (160°C) until heated through. If I want to revive the crisp topping, I reheat it uncovered in the oven.
FAQs
What kind of bread works best for this casserole?
I prefer using slightly stale French bread, but any hearty bread like brioche, sourdough, or challah works well. Stale bread holds up better to the custard.
Can I use frozen blueberries?
Yes, I often use frozen blueberries straight from the freezer. There’s no need to thaw them before adding to the casserole.
Can I make this without refrigerating overnight?
If I’m short on time, I chill it for at least 4 hours, though overnight gives the best flavor and texture as the bread fully soaks up the custard.
How do I know when the casserole is done baking?
I check that the top is golden and the center is set — it shouldn’t jiggle much. A knife inserted in the center should come out mostly clean.
Can I freeze this casserole?
Yes, I freeze the unbaked assembled casserole (without topping) tightly covered for up to 2 months. When I’m ready to bake, I thaw it overnight in the fridge, add the topping, and bake as directed.
Conclusion
This blueberry French toast casserole has become one of my favorite make-ahead breakfasts. It’s easy to throw together, endlessly adaptable, and always a hit with family or guests. Whether it’s for a special brunch or a cozy weekend breakfast, it brings warmth and comfort to the table with very little effort.
Recipe:
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Blueberry French Toast Casserole
- Total Time: 9 hours 5 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A cozy, make-ahead breakfast bake featuring layers of custard-soaked French bread and juicy blueberries, topped with a buttery cinnamon crumble. Perfect for weekend mornings or holiday brunches.
Ingredients
1 loaf (14–16 oz) French bread, cut into 1-inch cubes
1 ½ cups fresh or frozen blueberries
8 large eggs
2 ½ cups milk
⅓ cup maple syrup or honey
1 tsp pure vanilla extract
½ tsp ground cinnamon
¼ tsp salt
Topping:
½ cup all-purpose flour
½ cup brown sugar
1 tsp ground cinnamon
¼ cup cold butter, cut into small cubes
Instructions
- Grease a 9×13-inch baking dish.
- Layer half the bread cubes in the dish, scatter on half the blueberries, and repeat with remaining bread and berries.
- In a bowl, whisk together eggs, milk, maple syrup (or honey), vanilla, cinnamon, and salt.
- Pour the custard mixture evenly over the bread and blueberries, pressing down gently to help the bread absorb it.
- Cover the dish with foil and refrigerate overnight or for at least 4 hours.
- In a separate bowl, mix flour, brown sugar, and cinnamon for the topping. Cut in the cold butter until the mixture is crumbly. Store in the fridge.
- When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the fridge and sprinkle on the topping.
- Bake uncovered for 45–50 minutes, until golden and set in the center.
- Let it rest for 10 minutes before serving warm, optionally with extra maple syrup.
Notes
Stale bread works best as it absorbs the custard more effectively.
You can substitute the blueberries with raspberries or sliced strawberries.
Adding cream cheese cubes between bread layers makes it extra rich.
Brioche or challah can be used instead of French bread for a softer texture.
For added crunch, top with chopped pecans or almonds before baking.
Leftovers can be stored in the fridge for up to 3 days and reheated in the microwave or oven.
To freeze, assemble without topping, cover tightly, and freeze for up to 2 months. Thaw overnight, add topping, and bake as directed.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 18g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 160mg
